Shred's Awesome Autumn Baked Meatballs

"These meatballs are hearty and juicy. The sweet sauce adds flavors sure to inspire thoughts of New England in the fall."
 
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photo by CIndytc photo by CIndytc
photo by CIndytc
photo by CIndytc photo by CIndytc
photo by chriswalnum photo by chriswalnum
Ready In:
1hr
Ingredients:
20
Yields:
9 Meatballs
Serves:
3
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ingredients

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directions

  • Preheat oven to 375.
  • Sauce: Combine tomato sauce, dry sherry, diced tomatoes, sliced mushrooms, cinnamon, clove, brown sugar, oregano, and basil in a sauce pot and bring to a simmer over medium heat. Reduce to medium low and allow to continue simmering for 30 minutes.
  • Meatballs: combine meats, bread crumbs, crumbled mushrooms, spinach, Parmesan cheese, Worcestershire sauce, and egg in a mixing bowl.
  • Mix with hands until well blended. (More bread crumbs may be added if mixture is too thin).
  • Form 2-inch balls and place in an ungreased baking dish.
  • Bake at 375 for 12 minutes.
  • Turn and continue to bake for an additional 12 minutes.
  • Pour sauce over meatballs and sprinkle shredded mozzarella over the top.
  • Broil on high for 7-10 minutes (until cheese starts to brown).

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Reviews

  1. These were fabulous..I was concerned by the ingredients in the sauce that we may not care for it, but it was lovely! Made for PAC fall 2012 and I suspect I will be making over and over again.
     
  2. Yummy!!! I didn't have Sherry in the house so I substituted vermouth. I sprinkled a little chopped basil toward the end of the baking for color.
     
  3. I followed the recipe exactly and perfection! Delicious! Thanks for sharing.
     
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